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Spice Mixes of the World #09 Make Your Own Fajita Mix
November 01, 2013

Make Your Own Fajita Mix and Add Fab Flavours to Your Homemade Tex-Mex


Hi



31st October 2013 -- Issue #09

Table of Contents

1. Recipe of the Week - Make Your Own Fajita Mix Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

3. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

4. My Facebook Page

5. My Recipe Book



If you enjoy making homemade fajitas, then making your own fajita mix is highly recommended. This version only takes minutes to make and will add fab flavours to your cooking.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 10 tbsp)

4 tbsp chili powder (hot or mild)
2 tbsp smoked paprika
2 tbsp cumin seeds
2 tbsp oregano
1 tbsp dried thyme
2 tsp onion powder
2 tsp garlic powder
2 tsp sea salt
2 tsp black peppercorns

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Grind the cumin, salt and peppercorns
  • Sieve into a bowl
  • Stir in paprika, onion and garlic powders
  • Crumble in the dried herbs
  • Combine thoroughly

    Store in an airtight container out of direct sunlight and use within 3 months.

    You can see more of my spice mixes here.

    Note: You could dry toast the cumin seeds and peppercorns prior to grinding for even more flavours.

    See the toasting and grinding info below for tips.

    Ingredients if using ground spices: (makes about 10 tbsp)

    4 tbsp chili powder
    2 tbsp smoked paprika
    2 tbsp oregano
    1 tbsp dried thyme
    1 tbsp round cumin
    2 tsp onion powder
    2 tsp garlic powder
    1-2 tsp salt
    1 tsp ground pepper

    tbsp = tablespoon
    tsp = teaspoon

    Directions:

    Simply mix the powders and salt together in a bowl and crumble in the herbs.

    Combine thoroughly and store in an airtight jar.

    Use within 3 months.

    You can see all my spice mixes here.




    How to Toast and Grind

    Lightly toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

    Step 2: Let them cool and then grind.

    Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

    Click Here for step-by-step info and photos on this recommended technique.



    Facebook Page

    To keep up to date with new recipes and herbs and spices info,

    I have a Facebook page you may like...



    My Spice Mix Book



    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.




    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason - Spice-Mixes.com


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